grilled cheese shooters

grilled cheese shooters
  • 2 (18.75 ounce) cans tomato bisque (such as Campbell's®)
  • 2 tablespoons butter, softened
  • 4 slices sourdough bread
  • 4 slices aged Cheddar cheese
  • toothpicks


  1. Pour 1 can tomato bisque into a microwave-safe bowl. Cover and cook in the microwave until hot, 2 1/2 to 3 minutes. Repeat with the remaining bisque.
  2. Butter 1 side of each slice of bread. Place 2 slices of Cheddar cheese on the unbuttered sides of 2 slices. Top with the other 2 slices, buttered-side up, to make the sandwiches.
  3. Heat a large skillet over medium-high heat. Add sandwiches. Heat until toasted and golden on 1 side, 2 to 3 minutes. Flip and toast the other side, about 2 minutes more. Cut off crusts, if desired. Slice sandwiches into 1 1/2-inch squares, 18 squares in total. Thread a toothpick through each square.
  4. Pour heated soup into heat-proof shot glasses and top with the grilled cheese squares.

07/12/2019
grilled cheese shooters, recipe PT15M PT1H 5 455 calories

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